Great flavour combo ... ready in under half an hour ... and so delicious !!!

Takes 20 - 30 minutesServes 4Ingredients:

1 bunch of spring onions

a small nugget of root ginger

1 garlic clove

1 ripe mango2 tbsp red palm or canola oil1 tsp gochujang paste

450 g boneless skinless chicken breasts

350 g bag fresh stir-fry vegetables

3 tbsp soy sauce

3 tbsp sweet chilli sauce

1 Trim the roots and tops of the spring onions and slice diagonally. Peel and grate the ginger and crush or finely chop the garlic. Cut the mango lenghtways on either side of the stone, then peel off the skin and chop the flesh into cubes. Slice the chicken into thin strips.

2 Heat the oil in a large pan or wok. Add the chicken and stir-fry for 5 minutes until lightly coloured and then add the gochujang paste . Remove from the pan with a slotted spoon and transfer to a plate. Heat the remaining oil in the pan and add the spring onions, ginger and garlic. Stir-fry for 30 seconds, then add the mango and vegetables and stir-fry for a further 1 minute.

3 Return the chicken to the pan and splash in the soy an chilli sauces. Stir until evenlymixed, then cover and cook for a further 2 minutes until the chicken is tender and theveggies are slightly softened.